著者

橋本 ゆかり 髙井 舞 中村 衣里 松浦 寿喜

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.23, no.3, pp.113-117, 2016 (Released:2016-12-22)

参考文献数

14

被引用文献数

1

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In recent years, many medical institutions have begun using water-soluble dietary fiber (WSDF) as a deglutition aid to improve oral medication compliance. WSDF has been reported to adsorb carbohydrates and lipids, and lower blood levels of glucose and lipids. Thus, dietary fiber could potentially adsorb drugs in a similar manner, thereby decreasing the amount of a drug absorbed and attenuating its efficacy. In the present study, we used the ultrafiltration method to assess the drug adsorption of three types of WSDFs with different physicochemical properties. Each WSDF was incubated with the various drugs in a 37ºC thermostatic bath for 10, 30, 60, 120, 240, and 360 minutes and then subjected to ultrafiltration to elute the unadsorbed drug, which was measured by HPLC. Glucomannan showed higher drug adsorption than the other types of WSDF. The adsorption of atorvastatin calcium hydrate to glucomannan and pectin was about 60%, which showed almost no change from 10 to 360 minutes after the start of incubation. On the other hand, the adsorption to xanthan gum was increased from 22% at 10 minutes to 47% at 360 minutes. The present results demonstrate that there are cases of time-dependent increases in drug adsorption depending on the WSDF and drug combination.

著者

小泉 美樹 戸沢 一宏 柴田 尚 小林 浩

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.23, no.2, pp.102-106, 2016 (Released:2016-08-29)

参考文献数

10

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Concentrations of Cs-134 and Cs-137 in 205 wild mushroom samples collected in Yamanashi Prefecture from September 2011 to October 2013 were measured. In all of wild mushroom samples, the concentration of Cs-137 was higher than that of Cs-134; in some samples, Cs-137 was detected while no Cs-134 was detected. Even when the concentrations of Cs-134 and Cs-137 were compared in consideration of their half-lives on the assumption that these radioactive cesium elements were brought due to the Fukushima Daiichi Nuclear Power Plant (NPP) accident, the concentration of Cs-137 was still significantly higher than that of Cs- 134. As the amounts of Cs-134 and Cs-137 released from the Fukushima Daiichi NPP were almost equivalent, the finding indicates that the collected wild mushrooms contained Cs-137 not derived from the Fukushima Daiichi NPP accident. In fact, the maximum concentration of Cs-137 not derived from the NPP accident was more than 200 Bq/kg in a sample.

著者

植草 義徳 鍋師 裕美 片岡 洋平 渡邉 敬浩 蜂須賀 暁子 穐山 浩 堤 智昭 松田 りえ子 手島 玲子

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.23, no.1, pp.43-48, 2016 (Released:2016-04-28)

参考文献数

10

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The concentration of uranium (U-238) in various foods containing radioactive cesium (Cs-134 and Cs-137) derived from the Fukushima Daiichi nuclear power plant accident was determined using inductively coupled plasma mass spectroscopy. U-238 concentration in the foods that Cs-134 concentration was below the limits of detection and that was obtained before the accident, were also investigated. U-238 was detected in all 87 samples investigated and the concentration ranged from 0.038 to 130 mBq/ kg. In addition, no correlation was observed between the concentration of radioactive cesium and U-238. The range of U-238 concentration observed in the post-accident food samples was similar to that in the food samples that Cs-134 concentration was below the limits of detection and that in the pre-accident food samples, and to the literature values in foods previously reported. These results suggest that the U-238 concentration was not significantly different in the foods between before and after the accident.

著者

江口 康之 塚本 喜久雄 池澤 宏郎

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.5, no.2, pp.146-152, 1998-11-30 (Released:2017-12-01)

参考文献数

9

被引用文献数

1

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To investigate antibacterial action of fermented milk against food-poisoning bacteria, overnight culture of Salmonella serotype Enteritidis NIHJ G14 (SE), Salmonella serotype Typhimurium LT2 (ST) and clinically isolated Vibrio parahaemolyticus V17 (VP) cells were incubated at 37℃ with a liquefied yoghurt product and survival of the cells were monitored by CFU assay. Viable SE cells in the product dramatically dereased by 2 logs after 2 h incubation and could not be detected at 4 h incubation. The product also showed bactericidal effect against ST cells. Decline rate of the cells was faster than that of SE. Bactericidal effect of fermented milk against VP was further remarkable because the viable VP cells could not be detected within 5 min. These bactericidal activities were not affected when lactic acid bacteria in the product were completely inactivated by heating or removed by membrane filtration. On the other hand, SE, ST or VP cells in neutralized samples slightly grew in the early stage of incubation, then reversed themselves to decline rapidly by production of organic acids including lactic acid by lactic acid bacteria in the product. The skim milk solution whose pH was adjusted at 4.0 by lactic acid, also exhibited bactericidal activities against these bacteria. However, this phenomenon was not obvious when pH of the skim milk solution was adjusted by hydrochloric acid instead of lactic acid. These results suggest that free form of lactic acid molecule is a major factor of the potent bactericidal activity and affects viability of the cells. This molecule must permeate into bacterial cells through cell membrane and perturb cellular pH to become acidic. Furthermore, the fermented milk samples represented a marked zone of inhibition against Staphylococcus aureus by an agar-diffusion method. Taken together, the fermented milk must exhibit bactericidal activity against broad spectrum of bacteria.

著者

坂元(佐々木) 史歩 佐藤 恭子 阿部 雅美 杉本 直樹 米谷 民雄

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.5, no.1, pp.57-63, 1998-06-30 (Released:2017-12-01)

参考文献数

9

被引用文献数

1

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Turmeric oleoresin is a natural food color used worldwide. Its principal pigment is curcumin, and demethoxycurcumin and bisdemethoxycurcumin are also constituents. In this report, the photo-stability of curcumin reagent, turmeric oleoresin preparations, and a turmeric preparation used as food color was examined and the following results were obtained. 1) Based on the quantity ratios of 3 pigments and the presence of non-coloring constituents, the preparations including a turmeric preparation were divided into 2 categories. 2) It was difficult to detect 3 spots of the pigments by TLC chromatography using a microcrystalline cellulose plate. 3) On photoirradiation, the curcumin reagent was relatively stable in alcohols among various solvents. 4) After the photo-irradiation of curcumin reagent, a cyclisation product of curcumin was detected, as well as decomposed compounds such as vanillic acid. vanillin, and ferulic acid. 5) The photo-stability was not different among the preparations. 6) The photo-decomposed compounds were not detected in any of the preparations.

著者

穐山 浩 佐々木 秀輝

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.14, no.2, pp.43-50, 2007-08-31 (Released:2017-12-01)

参考文献数

52

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A novel type of encephalopathy occurred in patients with chronic kidney diseases, which was associated with the ingestion of the Sugihiratake mushroom during the fall of 2004 in Japan. To elucidate the relationship between the encephalopathy and this mushroom intake, we attempted to investigate whether cyanide and thiocyanate are present in the Sugihiratake samples and determined the cyanide and thiocyanate levels in fifteen samples collected from different Japanese districts using HPLC with fluorometric detection. The cyanide ions and thiocyanate ions were detected in the ranges of N.D.-114.0μg/g and N.D.-17.0 μg/g in the samples, respectively. This result demonstrated that cyanide exposure could occur from the intake of Sugihiratake mushrooms in one's diet. Furthermore, we discussed the possible association between cyanide and the onset of encephalopathy. In addition, we conducted a multivariate analysis of metabolites in 'Probably Toxic' sugihiratake collected from the area of encephalopathy outbreaks, and 'Probably Safe' sugihiratake collected from unaffected areas using UPLC/ToF MS. The results indicated that the presence of milligram quantities of vitamin D-like compounds per 10 grams of dried sugihiratake from the areas of encephalopathy outbreaks. The hypotheses to induce the encephalopathy in terms of vitamin D-like compounds are proposed.

著者

冨岡 華代 北野 文理 北田 善三

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.22, no.2, pp.88-93, 2015

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Cyanogenic glycoside, amygdalin (AM) and its degradation products, benzoic acid (BA) and benzaldehyde (BAL) in rose family plants were measured utilizing high performance liquid chromatography (HPLC). Liqueur was cleaned in an InertSep NH₂ cartridge, and other samples were cleaned in an InertSep C18 cartridge and an InertSep NH₂ cartridge. The three components were not detected in any sarcocarp. AM was detected in seeds of loquat, apricot and cherry in the range of 1.35〜28.80 mg/g, and BAL was detected at 0.48 mg/g in seeds of apricot. AM and BA were detected at 0.83 mg/g and 0.10 mg/g in tea processed from loquat seed.

著者

片岡 裕美 村松 泰余 福井 貞夫 峯 孝則 西川 淳一 扇間 昌規

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.19, no.1, pp.49-53, 2012-04-23 (Released:2017-01-27)

参考文献数

6

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The water level of PET bottle mineral waters sold on hot summer days seem to vary. This led us to simulate the high temperature condition (37℃) and examine the change in the quantity and quality of natural mineral water in unopened PET bottles. The results showed that approximately 1 g of water was lost per week when the bottle was kept unopened at 37℃. There was also a change in quality, due to precipitation of calcium carbonate, decline of hardness, and decrease of pH.

著者

倉員 貴昭 鈴木 稚子 伊藤 千恵子 島原 義臣

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.23, no.2, pp.95-101, 2016 (Released:2016-08-29)

参考文献数

14

被引用文献数

1

---

Recently, consumers have a heightened awareness of food safety; moreover, complaints regarding off-flavor are also increasing. There are various causes of off-flavor in frozen food, but in our experience there have been repeated cases in which p-DCB detected in residential environments and styrene detected in refrigerators have been detected in food that has generated complaints of off-flavor. Therefore, we consider that these compounds might pertain to off-flavor in frozen food products. Also, testing has been done on the migration of volatile organic compounds (VOCs) to food at room temperature up to now. On the other hand, there is no knowledge regarding frozen food. In this study we investigated VOCs and monitored the amount of migration regarding p-DCB and styrene in home freezers for an extended period. The results showed that p-DCB and styrene have existed in all of the home freezers examined, and both substances have migrated to frozen food. For this reason, it is possible that both of these substances are indicators of lingering odors when keeping food refrigerated. Therefore, it was shown that the amount of migration varies according to the type of food and how packages of food are resealed once opened. These observations indicate that frozen food whose packages were opened has a risk of lingering odors the same as food stored in other temperature zones does.

著者

坂元(佐々木) 史歩 佐藤 恭子 阿部 雅美 杉本 直樹 米谷 民雄

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.5, no.1, pp.57-63, 1998-06-30

被引用文献数

1

---

Turmeric oleoresin is a natural food color used worldwide. Its principal pigment is curcumin, and demethoxycurcumin and bisdemethoxycurcumin are also constituents. In this report, the photo-stability of curcumin reagent, turmeric oleoresin preparations, and a turmeric preparation used as food color was examined and the following results were obtained. 1) Based on the quantity ratios of 3 pigments and the presence of non-coloring constituents, the preparations including a turmeric preparation were divided into 2 categories. 2) It was difficult to detect 3 spots of the pigments by TLC chromatography using a microcrystalline cellulose plate. 3) On photoirradiation, the curcumin reagent was relatively stable in alcohols among various solvents. 4) After the photo-irradiation of curcumin reagent, a cyclisation product of curcumin was detected, as well as decomposed compounds such as vanillic acid. vanillin, and ferulic acid. 5) The photo-stability was not different among the preparations. 6) The photo-decomposed compounds were not detected in any of the preparations.

著者

小泉 直子 二宮 ルリ子 藤井 正美

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.5, no.2, pp.218-225, 1998-11-30 (Released:2017-12-01)

参考文献数

15

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Recently, health consciousness has developed with increased incidence of life-style related diseases. In particular, hyperlipidemia due to high caloric intake accounts for about 20 percent of workers and the development of sweeteners which do not elevate blood sugar levels has been awaited. However, sugar alcohol is known to have a laxative effect as a physiological effect on the human body. This should be kept in mind in applying to food. Since xylitol, which is currently mixed in a variety of food products, also has a laxative effect, this study was conducted to estimate its maximum no-laxative oral dose for the purpose of ensuring safety in humans. A total of 40 subjects in their twenties to fifties, 5 males and 5 females in each decade, were studied. Single oral doses of xylitol were administered to investigate the appearance of diarrheal symptoms. 1) The maximum no-effect dose of xylitol in causing diarrhea when given once daily was estimated to be 0.3g/kg body weight in both males and females. The daily maximum no-effect dose calculated on the basis of average body weight of each 20 subjects was 20.8g in males and 15.8g in females. (Figure) 2) The dose to cause diarrhea in 50% of subjects (50% effective dose, ED50) was 0.52g/kg in males and 0.70g/kg in females and, on the basis of average body weight of each 20 subjects, 36.1g/day in males and 36.9g/day in females. 3) The time to the onset of diarrhea after ingestion who 2 to 3 hours and the time to return to normal abdominal condition was 10-12 hours. No significant differences in these time intervals were found between sexes. 4) Main abdominal symptoms associated with ingestion of xylitol were borborygmus, lower abdominal pain and nausea.

著者

冨岡 華代 北野 文理 北田 善三

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.22, no.2, pp.88-93, 2015-08-26 (Released:2017-01-27)

参考文献数

8

---

Cyanogenic glycoside, amygdalin (AM) and its degradation products, benzoic acid (BA) and benzaldehyde (BAL) in rose family plants were measured utilizing high performance liquid chromatography (HPLC). Liqueur was cleaned in an InertSep NH2 cartridge, and other samples were cleaned in an InertSep C18 cartridge and an InertSep NH2 cartridge. The three components were not detected in any sarcocarp. AM was detected in seeds of loquat, apricot and cherry in the range of 1.35〜28.80 mg/g, and BAL was detected at 0.48 mg/g in seeds of apricot. AM and BA were detected at 0.83 mg/g and 0.10 mg/g in tea processed from loquat seed.

著者

野村 千枝 昌山 敦 佐久間 大輔 梶村 計志

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.26, no.1, pp.56-62, 2019 (Released:2019-04-26)

参考文献数

5

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In 2016, in the Osaka Prefecture (Japan), a food poisoning case occurred due to consumption of the fruiting bodies of Chlorophyllum molybdites (Ooshirokarakasatake in Japanese), a toxic species of mushroom. When food poisoning is suspected to have been caused by toxic mushrooms, it is necessary to quickly identify the causative species. If a sufficient amount of unconsumed, pre-cooked mushroom sample exists, identification of the species can performed via examination with an optical microscope; it is also possible to identify the species using DNA sequence analysis. However, when the remaining amount of unconsumed mushroom is small, or has been cooked or highly processed, species identification using these methods is difficult. Here, we describe a new method of mushroom species identification using real-time PCR based on previous PCR methods, and we demonstrate that this new method is effective at identifying samples that are very small, cooked, or highly processed.

著者

石橋 正博 山田 傑 北村 尚男 真島 裕子 一色 賢司 伊藤 誉志男

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.2, no.2, pp.93-96, 1996-03-29

被引用文献数

1

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縮合リン酸塩のピロリン酸、ポリリン酸、メタリン酸の1日摂取量をマーケットバスケット方式で調査した。加工食品約340品目を(1)調味嗜好飲料、(2)穀類、(3)イモ類・豆類・種実類、(4)魚介類・肉類、(5)油脂類・乳類、(6)佐藤類・菓子類、(7)果実類・野菜類・海草類の7群に分け、それぞれの群の縮合リン酸含有量を測定し、各群ことの喫食量をかけて摂取量とした。(1)縮合リン酸の1日摂取量は、15.8mgでピロリン酸が7.2mg、ポリリン酸が3.8mg、メタリン酸が5.0mgであった。(2)摂取量の多いのは、5群の6.0mgと4群の5.1mgで、主な摂取源は、5群のチーズと4群の魚介類・食肉類であった。特に、チーズの種類と喫食量は摂取量に大きく寄与することが分かった。(3)地区別の比較では、東部地区と西部地区がやや多かった。東部地区の5群が特に多かったのは、チーズの種類による影響と思われる。(4)昭和58年度、昭和62年度、平成3年度、平成6年度の調査結果より、縮合リン酸の摂取量は増加傾向にある。(5)世代別の摂取量の比較では、高齢者、学童が成人に比べ多くなった。4群は各世代に摂取量の違いはあまりなかったが、5群はチーズの種類の影響でかなりばらつきがあった。その他、学童の6群と7群も他の世代に比べやや摂取量が多かった。

著者

松村 勝之 澤田 祐樹 伊藤 美千穂

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.20, no.1, pp.31-36, 2013

参考文献数

9

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Cinnamon Bark is the bark of the trunk of Cinnamomum cassia Blume (Lauraceae), or such bark from which a part of the periderm has been removed, which is designated in the Japanese Pharmacopoeia Sixteenth Edition. It is used in many stomachics of Kampo formulas, and also used as a spice which flavor is unique and favoured around the world. Origin plant species of Cinnamon Bark has some relative species, and they are used for medicinal and food purposes in many countries. It is difficult to distinguish C.cassia from other species only by appearance and taste when they are in a form of powder which is one of the most common styles for use. In order to develop methods for identification of origin plant of Cinnamon Bark, we tried some procedures using DNA sequences. Fresh leaves whose origin plant species were known were used to search for suitable DNA regions to distinguish C.cassia, and rbcL region was found. A combination of PCR amplification with restriction enzyme digestion of DNAs from either fresh leaves or powder could distinguish C.cassia from others. The method we developed in this research could be one of the solutions for the difficulties of DNA extraction and PCR amplification of some crude drugs because of their viscous liquid. It worked well for the samples whose DNA was fragmented by heat and dry. So this method may support the identification of other origin plants which were difficult to be distinguished by conventional simple DNA sequencing method.

著者

中村 衣里 上田 友佳子 橋本 ゆかり 和田 宏美 松浦 寿喜

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.21, no.3, pp.163-168, 2014-12-24 (Released:2017-01-27)

参考文献数

14

被引用文献数

2

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The present study compared differently grades of powdered green tea (matcha) in order to clarify the relationship of matcha grade with their chemical constituents and functionality. The inhibitory effects of matcha on intestinal absorption of sucrose were examined in rats using portal cannulae. The contents of theanine, arginine and glutamic acid showed positive correlations with the quality of matcha. On the other hand, comparison of the catechin contents of differently grades of matcha revealed negative correlations between the quality of matcha and EGC, EC and EGCG content. Functionality was determined based on the duration of glucose absorption inhibition following matcha intake in portal vein-cannulated rats. Comparison between the high quality and low quality of matcha revealed a significantly reduced blood glucose concentration was observed with the low quality matcha as compared with the high quality of matcha, confirming glucose absorption inhibition. In the present study, we have shown that the relationship of quality of matcha with their chemical components and functionality.

著者

河村 葉子 馬場 二夫 渡辺 悠二 六鹿 元雄

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.23, no.1, pp.1-8, 2016 (Released:2016-04-28)

参考文献数

32

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Aluminum is the third most abundant element in the earth’s crust and is widely used by humans including aluminum kitchen utensils and food packages. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) revised the provisional tolerable weekly intake (PTWI) for aluminum to 2 mg/kg body weight/week in 2011. The estimated range of mean dietary aluminum intake was 2-19 mg/person/day based on the literature. Aluminum kitchen utensils and food packages have the possibility to release aluminum into foods during cooking or storage, though the estimated aluminum intakes from them were reported very few. Therefore, Japanese aluminum intake was estimated based on our test results and Japanese food consumption data. The estimated aluminum intake from aluminum kitchen utensils and food packages was the highest for an adult per person, however, it was the highest for a child based on body weight. They ranged from 0.277-0.570 mg/person/day (0.06-0.12 mg/kg bw/week) on average and 0.677-1.333 mg/person/day (0.15-0.29 mg/kg bw/week) at a maximum. All of these results were sufficiently lower than the PTWI.

著者

渥美 さやか 大沼 美貴 末永 恵美 丸山 卓郎 菱田 敦之 木内 文之 小林 進 合田 幸広 袴塚 高志

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.20, no.3, pp.178-189, 2013

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ブラックコホシュはキンポウゲ科サラシナショウマ属Cimicifuga racemosaの根及び根茎に由来する西洋ハーブであるが、健康食品等として流通するブラックコホシュ製品からはC. racemosa以外の近縁種の混入が報告されており、基原鑑別法の確立が望まれてきた。そこで我々は、葉緑体trnL領域のDNA配列を基に、特異的プライマーを用いたPCRによりC. racemosaと近縁植物を区別するARMS法を確立した。7種のサラシナショウマ属植物を用いた検討では、ARMS法によりC. racemosaとそれ以外の種を正しく判別することができた。同様に、国内市場で流通するブラックコホシュ製品の基原鑑別を行った結果、8製品のうち2製品には近縁種が使用され1製品にはサラシナショウマ属植物は含まれないことが明らかになった。さらに、国内市場品16製品に対して行ったTLC及びHPLCによる指標成分分析の結果は、ARMS法による鑑別結果とよく一致した。以上の結果より、植物組織を含むブラックコホシュ製品の基原鑑別において、ARMS法は有用であると考えられた。

著者

吉川 典子 高 智美 扇間 昌規 西島 基弘 伊藤 誉志男

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.2, no.2, pp.102-105, 1996-03-29 (Released:2017-12-01)

参考文献数

1

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The use of sodium chlorite, permitted so far only as a breaching agent for cherry, coltsfoot, grape and peach, was recently expanded to a fungicide of the peels of citrus fruits for confectionery, vegetable, and egg shells. Remainder of chlorite in these foods after dipping into the agent was determined by ion chromatography (IC). The remaining chlorite in the vegetables and that on the egg shells were 40-130 ppm and 10 ppm, respectively. However, these remaining chlorites were completely removed by washing with water. Furthermore, the permeability of the agent through the egg shell was studied. It was found that no agent did permeate into the shell within 12 hours after the use at even ten fold excess of permitted dose.

著者

田村 幸一 富 裕孝

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.5, no.2, pp.239-243, 1998

参考文献数

16

被引用文献数

2

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It has been reported that some kinds of perilla extracts had anti-allergic activities. During the investigation of <i>in vitro</i> anti-allergic activity, it was found that red perilla extract had efficieny activity. A water soluble red perilla extract was prepared. And existence of caffeic acid, rosmaric acid and luteorin which have been reported to have anti-allergic activity was confirmed in the extract. It was also found that the red perilla extract had strong SOD-like activity and inhibitory activity for hyalurobidase. Tablets containing the red perilla extract were prepared and given for the person having symptoms of pollinosis. Effects of red perilla extract on the symptoms of pollinosis were examined comparing that of <i>Rubus suavissimua</i> extract. The results suggested that red perilla extract has more efficient effects for relieving the symptoms of sneezing, of rhinoclesis and of rhinorrhea than <i>Rubus suavissimus</i> extract. No side effect was reported.